Ingredients
Peanut oil , or vegetable oil, as needed for frying
4 corn tortillas, small and thin, each about 8 inches in diameter; up to 6 tortillas
1/2 lb shrimp, fresh, peeled and deveined
1/2 lb baby bay scallops, fresh, trimmed of connective tissue on the side
1/2 lb ahi tuna fillet, cut into 1/2-inch dice
1/4 cup extra-virgin olive oil
3 tbsp fresh lime juice, add 1 more tbsp if desired
6 tbsp fresh cilantro, chopped, plus 4 to 6 sprigs for garnish
1/2 medium red onion, cut into 1/4-inch dice
1/2 jalapeno chili, halved, stemmed, seeded, deveined, and minced; use a whole jalapeno if desired
1 medium tomato, ripe, cored, halved, seeded, and cut into 1/4-inch dice
Salt, to taste
Black pepper, freshly ground, to taste
Preparation
In a large, heavy saucepan or a deep fryer, heat 5 to 6 inches of oil until it registers 375 degrees on a deep-frying thermometer.
One at a time, fry the tortillas in the hot oil until they are soft, for about 10 seconds.
Immediately transfer each tortilla to paper towels to drain. Reserve, covered in a warm spot.
Heat a wire potato nest basket by dipping it into the hot oil for several seconds.
Carefully fit a softened tortilla into the bottom part of the basket and place the smaller basket on top to shape the tortilla into a cup.
Immerse the enclosed tortilla into the hot oil and cook until the tortilla is crispy and golden brown, for 30 seconds to 1 minute.
If you don’t have a potato nest basket, you can instead use a small, empty, clean tin can to create a free form cup. Carefully place a tortilla on the surface of the hot oil and then immediately, carefully push the center of the tortilla to the bottom with the tin can. Be sure to use tongs and heat-resistant gloves to protect your hands.
Carefully remove the tortilla cups from the basket and invert on paper towels to drain and cool. Repeat the procedure with the remaining tortillas.
Set the cooled tortilla cups aside in an airtight container at room temperature until ready to use.
Cut the shrimp into pieces the same size as the bay scallops. Put the shrimp, scallops, and ahi tuna in a nonreactive mixing bowl.
In a separate bowl, stir together the olive oil, lime juice, cilantro, red onion, chili, and tomato. Season to taste with salt and pepper.
Add this marinade to the seafood mixture, stirring gently but thoroughly. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 to 45 minutes.
To serve, place the tortilla cups on individual serving plates and divide the ceviche among the cups.
Garnish each serving with a sprig of cilantro and serve immediately.
